1
pound flour 1 egg yolk 1 lemon juice dash of salt cold water (should
be iced water during the summer time) one pound butter
Preparation:
Put the flour onto the
pastry board;
make a hole in the centre, into which put the yolk of the egg, the
lemon
juice and salt.
Mix
the whole with cold water into a soft, flexible paste and
handle
it as little as possible.
Put
butter in the bowl with ice water; then squeeze all the buttermilk from
the
butter,
wring it in a cloth and roll out the paste.
Place the butter on this
and
fold the edges of the paste over, so as to hide it.
Roll
it out again
to
the thickness of a quarter of an inch; fold over one-third, over which
again pass the rolling-pin; then fold over the other third, thus
forming
a square; place it with the ends, top and bottom before you, shaking a
little flour both under and over, and repeat the rolls and turns twice
again as before.
Flour a baking-sheet, put the paste on this and let it
remain in some cool place for half an hour; then roll twice
more,
turning it as before.
Refrigerate
it again for a quarter of
an hour, give it two more rolls, making seven in all, and it is ready
for
use when required.
